Apple Pie Cookies “a la mode”

Ingredients

Filling (or the canned filling in my link)

• ▢ 3 cups (350 g) cored, peeled, diced apples see note 
• ▢ ¼ cup (50 g) light brown sugar firmly packed 
• ▢ 2 Tablespoons (28 g) butter salted or unsalted
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon ground cinnamon

Cookie Dough

• ▢ 1 cup (226 g) unsalted butter softened 
• ▢ 1 cup (200 g) light brown sugar firmly packed 
• ▢ ½ cup (100 g) granulated sugar
• ▢ 2 large eggs room temperature preferred
• ▢ ½ teaspoon vanilla extract
• ▢ 4 cups (500 g) all-purpose flour
• ▢ 2 Tablespoons cornstarch
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 1 teaspoon salt

Streusel

• ▢ 6 Tablespoons (85 g) unsalted buttermelted
• ▢ 1 ¼ cups (155 g) all-purpose flour
• ▢ ½ cup (100 g) light brown sugar firmly packed
• ▢ ⅓ cup (65 g) granulated sugar 65g
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon cinnamon

Buttercream “ice cream”

• ▢ ½ cups (113 g) unsalted buttersoftened to room temperature 
• ▢ ⅛ teaspoon salt
• ▢ 3 cups (375 g) powdered sugar
• ▢ 2 teaspoons vanilla bean paste

Glaze

• ▢ 1 cup (125 g) powdered sugar
• ▢ 1-2 Tablespoons whole milk
• ▢ ½ teaspoon vanilla bean paste

Instructions

Apple Filling

• Combine apples, sugar, butter, cornstarch, and cinnamon in a medium sized skillet over medium-low heat. Stir frequently until butter is melted and sugar is dissolved.
  3 cups (350 g) cored, peeled, diced apples, ¼ cup (50 g) light brown sugar, 2 Tablespoons (28 g) butter, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon
• Increase heat to medium and bring to a simmer. Simmer for 5 minutes, stirring occasionally, until apples are tender when pierced with a fork.
• Remove from heat and pour into a heatproof bowl. Place in the refrigerator while you prepare the dough.

Cookie Dough

• Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
• Combine softened butter and sugars in a large bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat until light and fluffy.
  1 cup (226 g) unsalted butter, ½ cup (100 g) granulated sugar, 1 cup (200 g) light brown sugar
• Add eggs and vanilla and stir until combined.
  2 large eggs, ½ teaspoon vanilla extract
• In a separate, medium-sized bowl whisk together flour, cornstarch, baking powder, baking soda, and salt.
  4 cups (500 g) all-purpose flour, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon salt
• Gradually add dry ingredients to wet, stirring until completely combined.
• Cover bowl with plastic wrap and place in the refrigerator to chill slightly while you prepare the streusel.
  
  
  Streusel
  • Melt butter in a small bowl and allow to cool until no longer warm to the touch.
    6 Tablespoons (85 g) unsalted butter
  • Combine flour, sugars, salt and cinnamon in medium-sized bowl and stir until combined.
    1 ¼ cups (155 g) all-purpose flour, ½ cup (100 g) light brown sugar, ⅓ cup (65 g) granulated sugar, ¼ teaspoon salt, ½ teaspoon cinnamon
  • Drizzle cooled butter into flour mixture and claw together with a fork until you have a clumpy streusel.
    
    

    Assembly

    • Remove apple filling and cookie dough from refrigerator.
    • Scoop dough by 2 Tablespoon-sized balls and roll until smooth. Place on baking sheet and make an indent in the cookie (I used the back of the cookie scoop to make indent – do not push too deep or make the cookie too thin or the cookie won’t be able to support the weight of it after baking)).
    • Scoop a level Tablespoon of filling into the indent you just created
    • Take a small handful of streusel (about 1 Tablespoon) and nestle gently into the filling. Use enough to completely cover the filling.
    • Transfer to center rack of 350F (175C) oven for 13-14 minutes or until edges begin to turn a light golden brown. Allow to cool completely before decorating with glaze and “ice cream” (below, if using).

    Buttercream “ice cream”:

    • Beat butter, salt, and vanilla in large bowl using an electric mixer until butter is smooth.
      ½ cups (113 g) unsalted butter, ⅛ teaspoon salt, 2 teaspoons vanilla bean paste
    • Add powdered sugar ½ cup at a time, waiting until each cup is completely mixed before adding more. Once finished, the buttercream should be very stiff, almost a play-dough like consistency. It should be easy to roll into a ball. Add more powdered sugar, if needed, to reach proper consistency.
      3 cups (375 g) powdered sugar
    • Set aside while you prepare the vanilla bean glaze.

 Adapted from:  https://sugarspunrun.com/apple-pie-cookies/

And adapted from:  https://kalinkashomestead.blogspot.com/2021/09/canned-apple-pie-filling.html

Greek Chickpea Lemon Soup (Pressure Canned)

Greek Chickpea Lemon Soup

makes 7 Quarts - adapted from USDA any soup

3 pounds dry chickpeas (about 6 cups)

3 large onions, diced (red is best but any will do)

2-3 carrots. diced

2-3 celery ribs , diced

3 Tbsp diced garlic 

12 cups vegetable broth

8 cups water

4 Tbsp dried oregano

1 sprig of rosemary - needles only - chopped finely

2 bay leaves

1/2 cup lemon juice (fresh or bottled)

3 Tbsp dried parsley

1 tsp red pepper flakes (more or less depending on taste)

2 Tbsp kosher salt (optional)

1 Tbsp black pepper

1.    Boil chickpeas and turn off heat - soak one hour, then drain

2.    Split the chickpeas evenly between 7 clean quart jars

3.    Using a large soup pot, add the rest of the ingredients

4.    Bring to a boil and simmer for 30 minutes

5.    Remove the bay leaves

6.    Fill the jars with soup to 1/2" headspace - add hot water if not enough liquid

7.    Pressure can for 90 minutes according to your canner instructions

Add GOOD olive oil, lemon slices, a dollop of Greek yogurt, and fresh parsley when serving.

Chickpea Tomato Curry (Pressure Canned)

Tomato Chickpea Curry Soup

makes 7 Quarts - adapted from USDA any soup

2 pounds dry chickpeas (about 4 cups)

32 oz canned tomatoes (I used home canned)

1 large onion, rough chopped

2-3 carrots

1 Tbsp diced garlic (4-5 cloves)

12 cups vegetable broth (64 oz)

12 cups water

1 Tbsp dried basil

1 Tbsp cumin

2 tsp coriander

2 tsp dried oregano

1 Tbsp curry powder

1 Tbsp garam masala

1 Tbsp 2 paprika

1 tsp black pepper

1 tsp cayenne (to taste - optional)

1 Tbsp 2 kosher salt (to taste - optional)

2 tsp sugar (optional)

1.    Boil chickpeas and turn off heat - soak one hour, then drain

2.    Split the chickpeas evenly between 7 clean quart jars

3.    Using a large soup pot, add the rest of the ingredients

4.    Bring to a boil and simmer for 30 minutes

5.    Blend the mixture with an emersion blender

6.    Fill the jars with soup to 1/2" headspace - add hot water if not enough liquid

7.    Pressure can for 90 minutes according to your canner instructions

(If not canning, add chick peas to soup and cook until tender - you will have to add additional water).